|Difference in sugar used for distillation|
The first step in refining good wine is to ferment and wash! In order to properly ferment your ingredients, you should know the source of the ingredients and the reactions between them. This is particularly important for sugars that interact with yeast in fermentation.
Types of sugar:
There are two main types of sugars: monosaccharides and complex sugars.
Monosaccharides means that they cannot be broken down into simpler sugars. Monosaccharides are the easiest to eat with yeast because they are 100% fermentable.
Fructose or fruit sugar is found to be the sweetest part of sugar. It is a simple sugar that can be found in honey, fruits and many root vegetables. Fructose tends to produce a sweet taste.
As we all know, glucose or corn sugar is the less sweet part of sugar. It is another monosaccharide, usually processed from various starches (potatoes, corn, wheat).
Compound sugar is a disaccharide, which means it is a combination of two monosaccharides. Yeast must first break down the bonds between sugar molecules, which will reduce the efficiency of the fermentation process.
Sucrose, also known as table sugar, is a compound of glucose and fructose, mainly found in sugar cane stems or beet roots.Examples of sucrose:
As mentioned earlier, sucrose is a sugar compound that can be found in sugarcane stems and sugar beets, but it has many different names. Here are just a few examples:
White sugar is the result of extracting sugar cane and sugar beets. After the sugar cane or sugar beet is collected, the sap of the plant is boiled to remove water and crystallize the sugar. There are several varieties of white sugar: coarse grain, granulated sugar, fine granulated sugar (ie superfine sugar), powdered sugar (powdered sugar) and block sugar (cube sugar). Each variety has a different purpose in baking, cooking or distilling.
Brown sugar is also sucrose. Due to the presence of molasses, sugar has a unique brown color ranging from 3.5% of light brown sugar to 6.5% of dark brown sugar. In addition, brown sugar is an unrefined or partially refined sugar that can be collected during the first crystallization of sugar cane. Therefore, brown sugar generally has a higher mineral content than other types of processed sugars.
Why is this important?
Sugar is one of the main components of fermentation. It reacts with yeast to produce ethanol, which is then distilled. Knowing which type of sugar interacts with yeast and how it reacts allows you to modify the fermentation process to obtain the desired result.
If you have just started fermentation and distillation, the easiest way to wash is sugar wash, because it is just a simple mixture of sugar and yeast. To wash the sugar, add a certain amount of sugar to the hot water according to what type of spirits you want to make to dissolve it. Once it has dissolved and cooled, we add water and yeast to the liquid mixture.
However, if you are a little more proficient in the fermentation and distillation processes, you may want to try to obtain sugar from natural sources such as fruits and grains. For example, a good whiskey is fermented with sugar from barley, corn, rye and/or wheat mixed with water and yeast. Rum gets its natural sugar from fermented sugar cane.
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